So lovely to kick your breakfast/brunch up a notch or three!
Serves 4 to 6
2 tbsp ghee (if you don’t have ghee, use butter, but it’s not as good)
4 tbsp whole milk
8 scallions, finely chopped
3/4 tsp salt
2 fresh green or red chiles, seeded and finely chopped
1/3 tsp ground black pepper
1 tsp finely grated fresh ginger
1/4 tsp ground turmeric
2 tbsp chopped fresh cilantro leaves
1 ripe tomato, diced
1/2 tsp ground cumin (I use roasted)
sprigs of cilantro leaves for garnish
wedges of tomato for garnish
Beat the eggs until well mixed, add the milk, salt and pepper.
Heat the ghee in a large, heavy frying pan and cook the scallions, chiles and ginger until soft.
Add the turmeric, cilantro leaves and tomato and fry for a minute or two longer then stir in the egg mixture and ground cumin.
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
Mix and cook until the eggs are of a creamy consistency – they should not be cooked until dry.
Turn on to a serving platter and garnish with tomato wedges and cilantro sprigs